Gamberoni in Saor
Marinating fried foods, especially fish, in vinegar, onions and other sweet and sour elements is an ancient practice in Venetian cuisine, which takes the name of Saor (literally, ‘flavor’).
An infallible method to preserve fish for a long time, in an age without refrigeration systems and preserves.
A method that allowed the conservation of fish thanks to the combination of two fundamental elements, onion and vinegar.
The vinegar, which gave the acid component, made it possible to keep bacteria away; onion, on the other hand, avoided scurvy due to a lack of vitamin C.